This Italian classic tiramisu recipe is quick and easy to make, and you only need 6 ingredients to make this no-bake espresso-flavored dessert. It's a readers' favorite and very popular with my family. The super creamy and smooth melt-in-your-mouth texture is just dreamy, and enjoying this classic Italian dessert will make you believe you are sitting in an authentic Italian cafe in Rome. By the way, have you tried my Tiramisu Cake?
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What is Tiramisu?
Traditional Italian tiramisu is a no-bake espresso-flavored dessert. It's made of coffee-dipped ladyfingers with sweetened mascarpone cream and dusted with cocoa before serving.
The authentic version of tiramisu dessert contains no alcohol though it's a popular variation today. It's a simple dessert that requires no cooking and goes together quite quickly.
It's the perfect dessert for ending dinner parties, a family dinner, or any time you want a decadent dessert that doesn't feel heavy and overwhelming.
Want to try your hand at making another popular Italian dessert? Try this Panna Cotta Recipe!
Why You Will Love This Classic Tiramisu Recipe
- Easy to Make! This is a recipe that is suitable for all levels of cooks. If you are new to desserts and baking, making this Italian dessert is the perfect option.
- Texture and Flavor Combination. The combination of sweet coffee, cookies, creamy mascarpone, and cocoa powder is light, fluffy, and oh-so good.
- Authentic Italian Dessert. If you're looking for an authentic Italian tiramisu recipe, this is it!
Ingredients
Here's a look at the six simple ingredients you need to make an authentic tiramisu recipe without alcohol.
- Eggs: For an authentic Tiramisu recipe, just like Italians make it, you will want to use raw egg yolks.
- Coffee: Espresso is the coffee of choice in authentic Italian Tiramisu. I usually pick up espresso at my favorite coffee shop as I can't replicate the taste of a professional coffee machine at home. You will need about ½ a cup to 1 full cup to soak the lady fingers. You can also use strong-brewed coffee or coffee granules or instant coffee dissolved in water.
- Ladyfingers: For this recipe to work, you need hard Italian ladyfingers (Savoiardi). Soft ladyfingers tend to get soggy because they soak up much more coffee than the hard ones. This means you may not have enough coffee for all three layers of ladyfingers or it may result in a watery dessert at the end.
- Mascarpone: I recommend using quality mascarpone. My favorites are BelGioioso and Galbani. Mascarpone can be tricky to work with as it can curdle very quickly within seconds.
Is it Safe to Consume Raw Eggs?
Yes, if the eggs have been pasteurized then they are safe to consume without cooking them because they have already been heated within the shells. It's hard to find them in the store though and are not widely available so you will find some other options below if you aren't comfortable eating raw eggs.
However, if you don't want to consume raw, unpasteurized eggs and you can't find the pasteurized, you have a two options.
- Lightly Cook the Egg Yolks and sugar: In this case, mix the mascarpone with an electric mixer on medium speed until smooth and creamy, then set aside. To cook the egg yolks and sugar, you can use a double boiler. If you don't have a double boiler, place a heat-proof bowl on top of a pot filled up 2 inches (5cm) high with simmering water. Whisk the egg yolks and sugar continuously until foamy and light for about 5 minutes. Then remove from the heat and add to the mascarpone cheese and mix until creamy and combined.
- Skip the Raw Eggs: If you don't want to use eggs at all, mix the mascarpone cheese until creamy for about 1-2 minutes. Then add the powdered sugar and mix until smooth, combined, and sugar is dissolved for about 2-3 minutes. Keep in mind that without the egg yolks, you have less cream. In this case, I recommend making just a two-layered Tiramisu or add ½ cup (120ml) of whipping cream to the mascarpone mixture and whisk until peaks form.
Variations
- Without or Lower In Caffeine: If you want to serve this dessert to kids or people that are sensitive to caffeine, you can use either de-caffeinated coffee or hot cocoa instead.
- Dark Rum: This addition is not part of a traditional Tiramisu recipe but it is popular and commonly served this way. You could also add Amaretto liquor or brandy. Add 2 tablespoon (30ml) to the coffee before dipping the ladyfingers or add 1 tablespoon (15ml) to the mascarpone cream or both. I personally prefer the Tiramisu recipe without alcohol so that it is kids friendly.
- Whipping Cream with Mascarpone: If you want to add whipping cream to your mascarpone cream, you can add a ½ cup (120ml) of heavy whipping cream after mixing the mascarpone mixture and mix on medium-high speed for about 2-3 minutes until peaks form.
- Whipped Cream on Top: Add whipped cream on top of the chilled Tiramisu before you dust it with cocoa. To recreate a beautiful top, as shown in my pictures, just pipe little dollops of whipped cream on top. I used a Wilton 1A round tip with my piping bag.
Step by Step Video Tutorial
How To Make Tiramisu
Step 1: Start by mixing the egg yolks and sugar until white and creamy, and the sugar is completely dissolved. This takes about 2-3 minutes with a hand mixer on medium-high speed.
Step 2: Add the mascarpone cheese and mix on medium-low speed just until smooth, creamy, and combined about 1 minute.
PRO TIP: Use the mascarpone straight out of the fridge when adding it to the egg yolk mixture. Be careful not to over mix the mascarpone mixture.
When you are done mixing, the mascarpone cream should look like in the picture below. The consistency is smooth and creamy but not fluffy or airy like whipped cream.
Step 3: Dip about 9-12 ladyfingers in espresso and arrange in the bottom of a 9x7x3 or 8x8x3 inches (23x18x8 or 20x20x8 cm) baking dish or casserole dish until it's fully covered. How many ladyfingers you need depends on the size of the ladyfingers as well as the dish used.
Step 4: Spread about a third of the mascarpone mixture on top until the lady fingers are evenly covered. You can do this with the back of a spoon or with an offset spatula.
Step 5: Repeat the process of dipping the ladyfingers, arranging them in the casserole, and spreading mascarpone on top two more times and even the top.
Step 6: Wrap the casserole with plastic wrap and chill in the refrigerator for about 8-12 hours. Before you serve it, dust it with cocoa.
PRO TIP: I finished my Authentic Italian Tiramisu recipe with a layer of whipped cream that I piped on top of the chilled dessert and then dusted it with cocoa. It's not part of the recipe, and I did it just out of decoration purposes. From the taste point of view, it doesn't really matter if the whipped cream is on top or not.
Storing and Freezing Tips
You can store leftovers in the refrigerator for up to 3 days. Please be sure to wrap the baking dish very tightly with plastic wrap so that no air or odors from the fridge can go inside the dessert.
If you want to freeze it, prepare as described, wrap it tightly, and chill it for 4 hours in the fridge. Then transfer to the freezer and freeze for up to 3 months. To thaw, transfer to the fridge for 24 hours. Dust with cocoa before serving.
Expert Tips for Success
- Size of Your Mixing Bowl: Use a large mixing bowl for mixing the mascarpone mixture. This makes it less likely to over-mix the mascarpone.
- Check Your Eggs: I recommend using only fresh eggs. If an egg doesn't look or smell fresh, please don't use it.
- Soaking the Ladyfingers: I don't recommend soaking the ladyfingers in coffee for too long. It makes the dessert watery. Just dip them on both sides quickly.
- Let It Sit For a Day: It is best eaten on the second day. The taste is getting better and the consistency creamier when you give it time to rest in the fridge overnight.
- Use a Coffee You Like: Since the coffee is such an integral part of this dessert, only use coffee that you like the taste of and enjoy drinking.
Recipe FAQs
Mascarpone may curdle and looks like cottage cheese within a couple of seconds after you start mixing it. It quickly over mixes because of its high-fat content. So, if this ever happens to you, you are not alone. This can happen to everybody and is not related to this recipe particularly.
Here are my top tips to either avoid or fix curdled mascarpone:
1. Buy mascarpone cream that contains nothing but (milk,) cream, and citric acid and has a high-fat content - around 42g out of 100g. Don't buy any low-light or substitute product.
2. Mascarpone should be used cold and straight out of the fridge.
3. Use a large mixing bowl so that you have enough room to mix the mascarpone.
4. Mix the cream on medium speed and just long enough until smooth and combined.
5. If your mascarpone did curdle, you can still save it by transferring the mixture to a microwave-safe bowl and carefully warming it up or by using a double boiler and whisking until smooth. I read some more excellent tips on the Food52 website on that topic.
The reason why it's watery is likely due to soaking the ladyfingers for too long. This makes them already soggy when arranged in the baking dish. As the dessert cools, the excess coffee in the ladyfingers will run into the cream and make the dessert watery.
My recommendations to either avoid a watery dessert or fix it:
1. Please make sure that you dip the ladyfingers on both sides quickly so that just the outside of the ladyfingers is soft, but the inside is still solid when you arrange them in the pan.
2. If your dessert is watery, you can just try to transfer the Tiramisu to a clean and dry container and remove the excess liquid.
More European Desserts to Try
If you are looking for European desserts, you've come to the right place. Here are some of my favorite European classics.
If you tried this Classic Tiramisu Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Easy Authentic Italian Tiramisu
Ingredients
- 3 large egg yolks, cold
- 1 cup unpacked powdered sugar, sifted
- 2 ¼ cups full-fat mascarpone, cold
- 27-36 Italian ladyfingers (hard ones)
- ½ cup cooled brewed espresso or strong coffee
- 2 tablespoon unsweetened cocoa powder
Instructions
- In a large bowl, using an electric mixer fitted with a whisk attachment, beat the egg yolks and powdered sugar on medium-high speed until creamy and the sugar is completely dissolved, 2 to 3 minutes.
- Add the mascarpone and mix on medium speed just until smooth and creamy, about 1 minute.
- Quickly dip both sides of the ladyfingers into the coffee, 1 to 2 seconds per side, and arrange 9 to 12 ladyfingers on the bottom of a 9 x 7 x 3–inch (23 x 18 x 8 cm) or 8 x 8 x 3–inch (20 x 20 x 8 cm) casserole dish. The necessary amount of ladyfingers will depend on the size of the ladyfingers as well as that of the casserole dish. The required amount of coffee depends on how long you dip the ladyfingers and how much they soak up. I don’t recommend soaking the ladyfingers for too long; otherwise, the Tiramisu will end up very watery.
- Spread about one-third of the mascarpone cream on top of the ladyfingers. Repeat twice more, so that the Tiramisu is assembled as follows from bottom to top: ladyfingers + cream, ladyfingers + cream, ladyfingers + cream.
- Wrap the casserole dish tightly with plastic wrap so that no air or odors from the fridge can get inside the tiramisu. Refrigerate overnight for about 8-12 hours. Before serving, dust the top lightly with cocoa powder. Store in the fridge for up to 3 days.
Notes
- Size of Your Mixing Bowl: Use a large mixing bowl for mixing the mascarpone mixture. This makes it less likely to over-mix the mascarpone.
- Check Your Eggs: I recommend using only fresh eggs. If an egg doesn't look or smell fresh, please don't use it.
- Soaking the Ladyfingers: I don't recommend soaking the ladyfingers in coffee for too long. It makes the dessert watery. Just dip them on both sides quickly.
- Let It Sit For a Day: It is best eaten on the second day. The taste is getting better and the consistency creamier when you give it time to rest in the fridge overnight.
- Use a Coffee You Like: Since the coffee is such an integral part of this dessert, only use coffee that you like the taste of and enjoy drinking.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Rimmi
Incredibly detailed recipe and very easy to follow. This is my favorite dessert and it turned out great. Thanks for all the tips!
Constantin
Great recipe and super easy to make. This is my first time making tiramisu and it went very well. I didn’t have the right container so mine has is a little higher than the usual but it tasted amazing!
Becky
I love this recipe. Tiramisu is my favorite dessert. This recipe is awesome I have made several times and my husband and son both love it. I have tried other recipes and they were okay but not anything like this one. Thank you.
Shraddha
Hands down one of the best Tiramisus I have had. I tried the eggless version and ended using more coffee but it was spot on. Thank you
RC
Awesome recipe! It's my favorite but I've always hesitated trying to make it, thinking it would be hard to make. But this recipe is so easy to follow and all the notes and tips were so helpful! Thank you!
Marijke
This was my first time making Tiramisu and it is the best dessert I've EVER made! 😍 I did add Kaluah but the texture and consistency was spot on.
Charity Cunningham
This recipe is fantastic!!! The hubs and I have been craving tiramisu from our favorite Italian restaurant, but haven’t gone in ages (thanks Covid!). I made this today and we enjoyed it tonight and deemed it better than we’ve have had!! I did omit the eggs, added 1/2 c heavy cream and a few light pours of Kahlua to the cream and the coffee. Delicious!!!
Americo
Thank you for your recipe. I have been looking all over the web for an authentic Italian recipe and yours is the first I have found. I have given the recipe 5 stars before even making it because I believe that it is the real deal. I was under the impression that the real Italian version is often made with Zabaglione rather with no heat at all. Is that true? Sounds real Italian to me. BTW, what subs would you make to use Kalua or other coffee based liquors for flavor? Thanks for your great recipe. I am going to make it for Christmas.
Sabine
You will find different authentic tiramisu recipes from Italy but this one is my favorite and does not contain any alcohol. And originally, Tiramisu does not contain alcohol. Zabaglione is made of egg yolks, sugar, and sweet wine and can be used as a basis for the mascarpone cream. If you want to add liquor I suggest adding 1 tbsp to the mascarpone cream and 2 tbsp to the coffee. Hope that helps! Happy holidays!
Charlotte
I made this for my boyfriend's birthday as Tiramisu is one of his favourite desserts. The recipe worked perfectly and was easy to follow. I used dry marsala wine (in the mascarpone and in the espresso mix) instead of rum and it was very tasty. I needed a bit more espresso liquid than the recipe stated so had to make a second brew, but otherwise the recipe was great. Delish!!
daniel
Hi! I was wondering why you don't use egg whites or heavy cream in this recipe. will it make it less airy?
Sabine
Hi Daniel, an original Italian Tiramisu recipe doesn't use egg whites nor heavy cream. It's a creamy but no airy dessert. You absolutely can add heavy cream or egg whites if you prefer though. I hope that helps!